20 fluid ounces Whole milk
14 fluid ounces Heavy cream
6 Egg yolks
7 ounces Granulated sugar
1 ounce Glucose or corn syrup
2 teaspoons Ice cream stabilizer (optional)
Yield: 1 1/2 quarts
1. Bring the milk and cream to a boil in a non-reactive saucepan.
2. Whip the yolks, sugar, glucose or corn syrup and ice cream stabilizer, if using, in the bowl of a mixer with the whip attachment until pale and slightly thickened, approximately 3 minutes. Stir one third of the boiled milk into the yolk mixture.
3. Return the yolk mixture to the saucepan and heat, stirring constantly with a rubber spatula, until it reaches 180° to 186°F (82° to 85°C). Remove from the heat and strain into a clean bowl.
4. Quickly chill the ice cream base over an ice bath until it reaches 40°F (4°C). Refrigerate and mature the ice cream base overnight.
5. Pour the mixture into an ice cream machine and process according to the manufacturer's directions.
Banana-Nut Ice Cream -- Add 8 ounces (240 grams) ripe, puréed bananas and 5 ounces (150 grams) crushed nougatine when the ice cream is frozen but still soft enough to stir.
Pistachio Ice Cream -- Add 8 ounces (240 grams) chopped pistachio nuts and 1 ounce (30 grams) natural pistachio compound to the custard before churning.
Anise Ice Cream -- Add 1/2 ounce (15 grams) chopped anise seeds and 2 star anise seeds to the milk and cream. Prepare the custard then strain out the seeds before cooling and churning. One fluid ounce (30 milliliters) anise liqueur may be added before churning.
Hazelnut Ice Cream -- Add 6 ounces (180 grams) hazelnut paste to the chilled mixture before churning.
Chestnut Ice Cream -- Add 1 pound (450 grams) sweetened chestnut purée to the chilled mixture before churning.
Coffee Ice Cream -- Add 1 fluid ounce (30 milliliters) coffee extract to chilled mixture before churning.
Spiced Chocolate Ice Cream -- Increase the milk to 28 fluid ounces (840 milliliters). Place 8 ounces (240 grams) chopped bittersweet or milk chocolate into a bowl. Pour the hot cooked custard base over the chocolate and whisk until the chocolate has melted. Add a pinch of ground white pepper and 0.5 fluid ounces (one teaspoon/5 milliliters) coffee extract.
Coconut Ice Cream -- Add 8 ounces (240 grams) fresh grated or frozen unsweetened coconut to the milk. Strain the custard before churning or place it in a blender and blend until coconut shavings are small, and leave them in the ice cream. If desired add 2 fluid ounces (60 milliliters) dark Jamaican rum.
Earl Grey Ice Cream -- Steep 10 Earl Gray tea bags in the milk and cream for six minutes. Remove the tea bags then finish the custard.
Vanilla Ice Cream -- Steep 2 split vanilla beans in the milk and cream.
Ginger Ice Cream -- Add 3 ounces (90 grams) of chopped fresh ginger to the milk and cream.
Indian Cardamom and Pistachio Ice Cream -- Steep 10 crushed cardamom pods in the milk and cream for 10 minutes. Strain the custard. Stir in 2 ounces (60 grams) finely ground pistachios and 0.04 ounces (0.5 teaspoon/1 gram) ground cardamom before churning.
14 fluid ounces Heavy cream
6 Egg yolks
7 ounces Granulated sugar
1 ounce Glucose or corn syrup
2 teaspoons Ice cream stabilizer (optional)
Yield: 1 1/2 quarts
1. Bring the milk and cream to a boil in a non-reactive saucepan.
2. Whip the yolks, sugar, glucose or corn syrup and ice cream stabilizer, if using, in the bowl of a mixer with the whip attachment until pale and slightly thickened, approximately 3 minutes. Stir one third of the boiled milk into the yolk mixture.
3. Return the yolk mixture to the saucepan and heat, stirring constantly with a rubber spatula, until it reaches 180° to 186°F (82° to 85°C). Remove from the heat and strain into a clean bowl.
4. Quickly chill the ice cream base over an ice bath until it reaches 40°F (4°C). Refrigerate and mature the ice cream base overnight.
5. Pour the mixture into an ice cream machine and process according to the manufacturer's directions.
Banana-Nut Ice Cream -- Add 8 ounces (240 grams) ripe, puréed bananas and 5 ounces (150 grams) crushed nougatine when the ice cream is frozen but still soft enough to stir.
Pistachio Ice Cream -- Add 8 ounces (240 grams) chopped pistachio nuts and 1 ounce (30 grams) natural pistachio compound to the custard before churning.
Anise Ice Cream -- Add 1/2 ounce (15 grams) chopped anise seeds and 2 star anise seeds to the milk and cream. Prepare the custard then strain out the seeds before cooling and churning. One fluid ounce (30 milliliters) anise liqueur may be added before churning.
Hazelnut Ice Cream -- Add 6 ounces (180 grams) hazelnut paste to the chilled mixture before churning.
Chestnut Ice Cream -- Add 1 pound (450 grams) sweetened chestnut purée to the chilled mixture before churning.
Coffee Ice Cream -- Add 1 fluid ounce (30 milliliters) coffee extract to chilled mixture before churning.
Spiced Chocolate Ice Cream -- Increase the milk to 28 fluid ounces (840 milliliters). Place 8 ounces (240 grams) chopped bittersweet or milk chocolate into a bowl. Pour the hot cooked custard base over the chocolate and whisk until the chocolate has melted. Add a pinch of ground white pepper and 0.5 fluid ounces (one teaspoon/5 milliliters) coffee extract.
Coconut Ice Cream -- Add 8 ounces (240 grams) fresh grated or frozen unsweetened coconut to the milk. Strain the custard before churning or place it in a blender and blend until coconut shavings are small, and leave them in the ice cream. If desired add 2 fluid ounces (60 milliliters) dark Jamaican rum.
Earl Grey Ice Cream -- Steep 10 Earl Gray tea bags in the milk and cream for six minutes. Remove the tea bags then finish the custard.
Vanilla Ice Cream -- Steep 2 split vanilla beans in the milk and cream.
Ginger Ice Cream -- Add 3 ounces (90 grams) of chopped fresh ginger to the milk and cream.
Indian Cardamom and Pistachio Ice Cream -- Steep 10 crushed cardamom pods in the milk and cream for 10 minutes. Strain the custard. Stir in 2 ounces (60 grams) finely ground pistachios and 0.04 ounces (0.5 teaspoon/1 gram) ground cardamom before churning.
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